down to the poor shepherd, has been an enthusiastic and a more or less
efficient chess-player.

From time immemorial the knowledge and love of the game have been handed
down from one generation to another, and parents are still in the habit
of teaching it to their children as soon almost as they are able to
walk. It is one of the regular subjects taught at the village school.

Once a year, at Easter, the children's knowledge of the game is tested
by a kind of examination conducted by an examining committee of
peasants, of which the clergyman is the president and the school-master
the vice-president. Forty-eight of the scholars are selected by lot, and
matched against each other by a similar method. The twenty-four winners
in the series of single combats then enter upon a second struggle among
themselves, and the remaining twelve on the third. The six winners in
the threefold contest are declared the champion players of the school.
They each receive a prize, consisting of a chess-board and chessmen, and
are escorted home by their parents and friends after the manner of the
Olympian victors among the ancient Greeks. Afterwards a feast is given
in their honor to which all the friends and relations are invited.

MARSHMALLOW PASTE AND CANDIES.

Dissolve five ounces of best white gum-arabic in twenty table-spoonfuls
of water, and strain it. Put it with a pound of powdered sugar into a
basin, and place this basin in another containing water. A farina or
double boiler is especially good to use for this cooking. Stir
constantly till the mass is very stiff and very white. Divide the paste
while still hot into parts, flavoring one with vanilla, another with
rose and a few drops of pink coloring matter, and another with
orange-flower water, if strong and fresh. Then pour the paste into tin
dishes dusted with corn-starch. When cool divide into squares with a
sharp knife, using it with a quick stroke. A variety of candy can be
made with this paste by dipping the squares when perfectly cold in
fondant. The fondant should be melted in small quantities, and each
portion differently colored and flavored. From marshmallow paste is made
another attractive candy, called Neapolitan nougat. Make the marshmallow
paste as before, but when thick and white add the well-beaten white of
an egg. When well blended remove the mass from the fire, flavor with
vanilla, and add a pound of blanched, chopped almonds, and an ounce of
pistache nu